This morning I had to make a list of the things I want to accomplish today...
Mix up a batch of cookies, put in fridge
Wash wood floors
Vacuum all carpets
Dust the furniture
Bake the cookies
Go buy some chewies for Oliver
Pull out some more Christmas decorations (to be put up at a later time)
Put together the casserole for dinner
Do a couple of loads of laundry
Cook the casserole
Clean up kitchen
Get Lance ready for PT
Help Lance with PT
Relax and watch Biggest Loser Families
Make lunches for tomorrow
Go to bed
The funny thing is, I use to hate lists...really, really hated them. Kevin has always loved them, he does everything with lists. I always prided myself on being able to remember everything without making one. Well, three children, thirty one years of marriage, and a host of other distractions later, I cannot do anything without a list.
Without a list I get distracted and won't accomplish anything. Literally! I have to check off the item that I have finished and move on.
So this is my list for today and hopefully I will not have any of these items crossover to tomorrow's list.
Oh...I forgot to add blog to my list and now I am already behind. Go figure.
Noel Cookie Gems
I made these cookies last weekend for work and had tons of compliments and requests for the recipe. They are lighter in color and texture than their counterparts and freeze very well. I will bake a batch and put them into the freezer for the holidays.
Makes three dozen
1/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
1 teaspoon vanilla
2-2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
3/4 cup finely chopped nuts
1/3 cup seedless strawberry or raspberry jam
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream. beating well after each addition. Shape into 1-1/4-in. balls; roll in nuts.
Place 2 in. apart on greased baking sheets. Using your finger make a 3/8 to 1/2 in deep indentation in the center of each ball. Fill with jam.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks.